This is the cranberry relish I grew up with, although we put all the fruit through a hand-cranked grinder. It was something that was done by both grandmothers and handed down to my mother. It remains my favorite cranberry relish, although the fresh one sold by Trader Joe's this time of year is pretty close.

Doug

If God didn't want me to eat animals, why did He make them out of meat?

Just made a version of this from an Epicurious recipe. It included the cranberries, one orange including peel, and a couple of teaspoons of chopped ginger. I used only half of the orange peel and added some sugar.

Nice stuff that is great with the leftover turkey. Next time, I'll add more ginger, though, as it seems to have lost itself in the mix.

Hoke wrote:Next time try Pierre Ferrand Dry Curacao. That's what I intend to do...if we ever successfully get enough here, since you NooYawkuhs keep gobbling all the stuff up before it gets out west here.

I don't believe I've ever had it. My current fave "chic" orange juice is Solerno, a blood orange liqueur. It was designed to be a cocktail ingredient so it is intensely orange and not at all sweet. A very pleasant contrast to Cointreau or Grand Marnier.

Hoke wrote:Next time try Pierre Ferrand Dry Curacao. That's what I intend to do...if we ever successfully get enough here, since you NooYawkuhs keep gobbling all the stuff up before it gets out west here.

I don't believe I've ever had it. My current fave "chic" orange juice is Solerno, a blood orange liqueur. It was designed to be a cocktail ingredient so it is intensely orange and not at all sweet. A very pleasant contrast to Cointreau or Grand Marnier.

Well, find it then. You'll thank me. I know Solerno, and like it, but the Ferrand Dry Curaçao is in a whole 'nother league.

Jean makes a cranberry relish every Thanksgiving that's a lot like yours, Hoke, but minus the apple (and with a dash of Cointreau added). She got her recipe from "Jane Brody's Good Food Book," which dates itself with the subtitle "Living the High Carbohydrate Way."

Made this today and it was a big hit. My wife liked it much better than the usual cooked cranberry sauce that I make. In part because this wasn't as tart (I actually added more sugar than I would have preferred, but I guess she liked that!) but also because of the texture.

It went well with salmon for lunch and with tofu and couscous for dinner!

Rahsaan wrote:Made this today and it was a big hit. My wife liked it much better than the usual cooked cranberry sauce that I make. In part because this wasn't as tart (I actually added more sugar than I would have preferred, but I guess she liked that!) but also because of the texture.

It went well with salmon for lunch and with tofu and couscous for dinner!

Hoke wrote:Next time try Pierre Ferrand Dry Curacao. That's what I intend to do...if we ever successfully get enough here, since you NooYawkuhs keep gobbling all the stuff up before it gets out west here.

I don't believe I've ever had it. My current fave "chic" orange juice is Solerno, a blood orange liqueur. It was designed to be a cocktail ingredient so it is intensely orange and not at all sweet. A very pleasant contrast to Cointreau or Grand Marnier.

Well, find it then. You'll thank me. I know Solerno, and like it, but the Ferrand Dry Curaçao is in a whole 'nother league.

Finally got a bottle. On a solo spin, not wowed. I like the complexity of flavor, and the dryness, of course, but it seems aggressively spirity and the whack of vanilla is a little too strong. I'll work with it a bit and see.